Sunday, September 16, 2012
Grilled Cheese with Fontina, Pear, and Walnut Spread and Mixed Greens
I should probably just go ahead and call this "the lunch I ate the other day." With the key word there being "I." This was all mine. Almost everything else we eat is for sharing, it's communal, it is for togetherness. It is all so lovely and nurturing and familial. I mean, we are super huge fans of dipping for this communal aspect! But sometimes you just need something to call your own. Like a room. But instead of a room, I had some lunch. A good something, though fleeting.
Max was asleep, blissfully (or so I assume) asleep in his bed. Alternatively, he could have been scampering around his bedroom pulling out books to "read" and toy cars to play with and diapers to drape over his arms. Either way, nary a peep was heard from him. Seth was the opposite of "blissful," putting in yet another round of weekend hours on a project at work.
So I made this - and for 15 wonderful moments I savored each and every bite. I stood at the kitchen counter with food in one hand and flipped through a magazine with the other. Multitasking at its finest. All while standing on one leg (It has come to my attention that I am often found standing in a weird birdlike position - on one leg with the other bent out, and I know this because I have caught Max copying me and realized what I was doing). I somehow even managed to get all the dishes cleaned up before Max awoke. It was as though it never happened. But I at least know it did.
1/2 cup toasted walnuts
1 peeled pear
1 tablespoon olive oil
pinch kosher salt
Fontina cheese, sliced
slices of pear (to cover the cheese)
2 slices whole wheat bread
1 tablespoon butter
1 tablespoon apple cider vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon Dijon mustard
salt and pepper to taste
dollop of honey
2 cups mixed greens
To make the sandwich: Start by making the chunky walnut spread. Throw the walnuts, pear, olive oil, and salt in a food processor. Pulse for 30 seconds to a minute, until a chunky spread forms. Save any unused portion for later. Spread on a slice of bread. Add pear slices and fontina cheese to taste. Top with the other slice of bread.
Melt the butter in a cast iron skillet over medium heat. Once one side has turned golden-brown, flip to brown the other side.
To make the salad: Whisk the vinegar, olive oil, mustard, salt, pepper, and honey together. Toss the mixed greens with the salad dressing to taste. Add toasted walnuts, if desired.